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Ingredients
1 Cup pearl barley
1 Pound lean beef stew meat, cut into 11/2" cubes
2 tablespoons flour
1/4 Teaspoon black pepper
1/2 Teaspoon salt
2 Tablespoons oil
1/2 Cup onion, diced
1 Large celery stalk, sliced
1 Garlic clove, minced
2 Carrots, sliced 1/4" thick
2 Bay leaves
1 Teaspoon Mrs. Dash onion herb seasoning
Instructions
Soak barley in 2 cups of water for 1 hour.
Place flour, black pepper and stew meat in a plastic bag. Shake to dust stew meat with flour.
Heat oil in a heavy 4-quart pot and brown the stew meat. Remove meat from pot.
Saut� and stir onion, celery and garlic in meat drippings for 2 minutes. Add 2 quarts of water and bring to a boil. Return meat to the pot. Add bay leaves and salt. reduce heat to a simmer.
Drain and rinse barley, then add to the pot. Cover and cook for 1 hour. Stir every 15 minutes.
After 1 hour add sliced carrots and Mrs. Dash herb seasoning. Simmer for another hour. Add additional water if needed to prevent sticking.